Showing posts sorted by relevance for query coleslaw. Sort by date Show all posts
Showing posts sorted by relevance for query coleslaw. Sort by date Show all posts
We are having a set of the Missionaries over for supper tonight, so you know what that means. I am pulling out all the stops. We have three sets of missionaries here in Chester at the moment, including a Senior couple.
I do always like to spoil them a tiny bit by making something for them that is a tad bit special and maybe even a bit naughty. Today it is my Hot Italian Hoagies, Mac and Cheese, Coleslaw and for dessert, this fabulous Toffee Almond Cake. I think they are in for a treat. I hope they enjoy it all!
This is a fabulous cake. Its very moist and filled with flavour, both from the use of ground almonds in the batter along with toffee sauce which not only flavours the cake, but helps to keep it moist.
This is the toffee sauce I use in it. Plain old ice cream toffee sauce. The recipe is an old one I have had copied out in my big blue binder now for many, many years.
I suspect I copied it from an ad for prepared ice cream toffee sauce once upon a time, but sadly back in those days when I was handwriting out these things, I didn't really take note of the source, never dreaming that one day we would have the internet to share these things on. Sorry about that chief!
This really is a fabulous cake . . . truly. Like I said there is toffee sauce in the batter and then after you take it out of the oven you spoon warmed toffee sauce over top.
You then let the sauce soak down into the cake, which adds even more flavour and moistness.
Don't try using that dark caramel sauce/dulce de leche type of thing. It isn't the right consistency, and the batter will curdle and be too thick.
It also doesn't warm up very well and won't soak into the top properly. You want a thinner toffee sauce, the type you pour over ice cream.
I used Dulce de Leche once . . . thinking it was going to be a good thing, but instantly regretted it.
Total F A I L U R E
So just don't . . . don't . . . don't. No matter how good you think it will be. It won't.
I use flaked almonds on top, but you can use slivered if that is all you can get. You can't get slivered over here, just flaked.
See how lovely and moist that is? Its incredible. C'est incroyable!
I like to drizzle a bit more toffee sauce over top when I go to serve it . . . because, it's just plain good . . .
And is there ever such a thing as TOO much toffee sauce???? I think not! But that's not all . . . I also like to add a dollop of squirty cream . . . just like on an ice cream sundae.
Its pretty wonderful if I don't say so myself. I think the guys are going to love it.
*Toffee Almond Cake*
Serves 8
To Serve: (optional)
Additional Toffee Sauce
Whipped CreamWhisk together the flour, ground almonds, baking powder and sea salt. Set aside.
Cream together the butter and caster sugar until light and fluffy. Beat in the toffee sauce and then the eggs, one at a time, beating well after each addition. If the mixture starts to curdle, beat in a couple of TBS of the flour mixture each time. Stir in the flour mixture in thirds, mixing in well after each addition. Spread into the prepared baking tin. Sprinkle the flaked almonds over top.
Bake in the preheated oven for 25 to 30 minutes, until a toothpick inserted in the centre comes out clean. Gently heat the remaining toffee sauce. Using a toothpick, carefully poke holes all over the top of the hot cake. Spoon the warm toffee sauce over the cake to cover, allowing it to soak in as you go. Lift out onto a wire rack and cool completely before cutting into wedges to serve.
Today mine took a tiny bit longer in the oven, about 8 or 9 minutes. Not sure what was up with that. But never mind. Start checking it at 25 and then judge accordingly. I really hope you will give it a go. I think your family will be sure to love it.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
For some reason there is nothing quite as fun to eat as chicken legs, or drumsticks as they are also called. They are great cold or hot, for lunch or for supper.
They are as at home at the family dinner table as the backyard picnic table!
Now cooking them just got easier. These crispy air fryer chicken legs are literally finger-licking, lip smacking delicious and can be ready to eat in less than half an hour, including prep-time!
This classic finger food is something which everyone loves and this version is delicious. They begin with a sweet and spicy rub which gives them fabulous flavors and a beautifully crisp skin!
This air fryer chicken leg recipe results in a lovely family friendly week night dinner that everyone is going to love!
WHAT YOU NEED TO MAKE AIR FRYER CHICKEN LEGS
Simple ingredients put together in a very simple way with extraordinary results!
- 1/4 cup (50g) soft light brown sugar, packed
- 1/2 TBS kosher salt
- 1/2 tsp black pepper
- 1 tsp mild chili powder
- 1 tsp smoked paprika
- 1 tsp dry mustard powder
- 1 tsp garlic powder (not salt)
- 1 tsp onion powder (not salt)
- 4 to 6 medium sized chicken drumsticks
- light olive oil to brush
You will also need an air fryer! (This should go without saying, but you would be surprised!)
The chicken I used for this was from whole chickens that I had cut up into smaller pieces. Its so much cheaper to buy whole chickens when they are on offer and then cut them up yourself.
It is a well known fact that the more the food you buy has been handled by other people the more it costs. Cutting chicken up yourself is always much more cost effective, and not all that difficult to do if you have a good sharp knife and a good pair of kitchen scissors.
HOW TO CUT UP A CHICKEN
You want a big sharp knife and a good pair of kitchen scissors. Using your kitchen scissors turn the chicken upside down and working on both sides of the pope's nose and from the back end, cut up the length of the chicken. This is the back bone and can be discarded or frozen to make stock at a later date.
Open the chicken out and flatten it. Cut around each leg at the hip joint. Its not hard to find the actual joint as this is where the chicken will easily bend. Insert the knife tip into the joint and cut it apart and then slice the legs away from the chicken breasts.
You can then cut the legs into two pieces each, the thigh and the drumstick, applying the same method.
Cut the wing tips off at the joint and discard or save for stock. Cut through the breast bone to halve the chicken. You should have two chicken breasts with the wings still attached.
Slice each breast about a third of the way down from the thickest end so that you end up with four pieces of chicken breast, two with the wings attached.
Use a paring knife or kitchen scissors to trim away any spiny ribs if they are present and any superfluous skin, fat, bone, etc. discarding them.
You now have eight tasty pieces of chicken to cook as you wish to cook them!
HOW TO COOK AIR FRYER CHICKEN LEGS
I am so enjoying getting to know my air fryer and cooking things in it. It is very much a learning curve and I am taking you all on the journey with me, hoping that as I go along I can also bring you with me!
In a small bowl, mix together the brown sugar, pepper, salt, chili powder, paprika, mustard powder, garlic powder and onion powder.
Pat the chicken pieces dry with some paper kitchen toweling.
Put the chicken into a large zip lock baggie and add the sugar mixture. Seal the bag. Shake the bag to coat the chicken, rubbing it together with the chicken coating it all evenly.
Spray your air fryer basket with a bit of nonstick cooking spray. Place the chicken drumsticks into the basket and brush the with some light olive oil.
Place the basket into your air fryer and cook the chicken for 10 minutes at 390*F/198*C.
Flip the drumsticks over and brush again with some light olive oil.
Return to the air fryer and cook for a further 8 to 10 minutes at 390*F/198*C. The chicken is done when it tests at 165*F/74*C internally at the thickest part.
Transfer to a heated platter and serve immediately. Delicious!
You could of course also cook these in a regular oven if that is all that you have. About 25 minutes at 375*F/190*C/gas mark 5 on a lightly greased baking tray.
Some other air fryer recipes that I have cooked and enjoyed are:
Air Fryer Chicken Wings - crisp and delicious. Everything a good wing should be!
Air Fryer Baked Sweet Potatoes - So easy and so tasty!
Air Fryer Onion Rings - Crisp and delicious!
Today I served these with some wild and brown rice with herbs, and brussels sprouts, but they also go very well with chips and salad, or potato salad and coleslaw, or mac and cheese and steamed peas.
In short, with whatever you choose to put them with! They are delicious no matter what!
Yield 4
Author Marie Rayner
Prep time
5 MinCook time
20 MinTotal time
25 MinAir Fryer Chicken Legs
Quick, easy and delicious. Everyone gets a drumstick!
Ingredients
- 1/4 cup (50g) soft light brown sugar, packed
- 1/2 TBS kosher salt
- 1/2 tsp black pepper
- 1 tsp mild chili powder
- 1 tsp smoked paprika
- 1 tsp dry mustard powder
- 1 tsp garlic powder (not salt)
- 1 tsp onion powder (not salt)
- 4 to 6 medium sized chicken drumsticks
- light olive oil to brush
Instructions
- In a small bowl, mix together the brown sugar, pepper, salt, chili powder, paprika, mustard powder, garlic powder and onion powder.
- Pat the chicken pieces dry with some paper kitchen toweling.
- Put the chicken into a large zip lock baggie and add the sugar mixture. Seal the bag. Shake the bag to coat the chicken, rubbing it together with the chicken coating it all evenly.
- Spray your air fryer basket with a bit of nonstick cooking spray. Place the chicken drumsticks into the basket and brush the with some light olive oil.
- Place the basket into your air fryer and cook the chicken for 10 minutes at 390*F/198*C.
- Flip the drumsticks over and brush again with some light olive oil.
- Return to the air fryer and cook for a further 8 to 10 minutes at 390*F/198*C. The chicken is done when it tests at 165*F/74*C internally at the thickest part.
- Transfer to a heated platter and serve immediately. Delicious!
Did you make this recipe?
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I am a person who is a huge fan of the hot sandwich. Well, in all honesty, I am a fan of any kind of sandwich really, but a hot sandwich gets my taste buds tingling in a really special way.
Especially when you start talking about hot ham and cheese sandwiches in foil. I always used to enjoy making Heavenly Ham & Cheese Hots for the missionaries when they came over to eat. But it is a hot sandwich for a crowd, and I am no longer a crowd.
I really am a fan of the hot sandwich and actually the sandwich altogether. Some of my favorites are:
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
But why shouldn't single people be able to enjoy the same types of foods as families or crowds? Why indeed! I have been on a quest over these past months to small batch some of my favorite eats for the smaller family.
This hot ham sandwich recipe I am sharing with you today is sized perfectly for one, although if you are more than one, you can certainly multiply it to feed as many people as you like, or even check out the recipe link I dropped above which makes 12 sliders.
This version is slightly different in that it uses a nice fresh Kaiser roll. Today I chose poppy seed. It also included sweet caramelized onions and crisp slices of smoky bacon.
This is the full deal! And yes, incredibly delicious!
I do not want to fall into the rut of eating frozen dinners or simply grazing, or eating out just because there is just me in the house. I shouldn't have to wait until I have people invited over to cook a nice meal.
There is no reason on earth why a singleton shouldn't eat as well as a family eats.
This is my quest at any rate and I am sure that there are many of you out there who have the same challenge, which is to cook decent, delicious meals for one or two.
WHAT YOU NEED TO MAKE HOT HAM & CHEESE SANDWHICH
with bacon and caramelized onions
I have managed to downsize the original and make it even tastier with a few special additions.
- 2 slices of bacon, fried until crisp (or as you desire)
- 1 small onion, peeled and thinly sliced
- pinch sugar
- 2 TBS butter, divided
- 1/2 tsp Dijon mustard
- 1/4 tsp Worcestershire sauce
- 1 fresh Kaiser roll
- 4 slices deli ham
- 2 slices deli swiss cheese
I am often able to buy bacon marked down because it is at its sell by date. I will usually pick up two packages. One package I will cook the whole thing. I then it into an airtight container with wax paper between the layers and freeze it, ready to take out when I have a need or a use for it.
This is much cheaper than buying the already cooked bacon in the shops, which is expensive and incredibly thinly sliced!
The other package I will open up, roll each slice up tightly and pop them all into an air tight zip lock baggie in a single layer, ready to take out one or two slices as and when I need it. It also chops incredibly well when frozen in the way for recipes that require your bacon to be chopped. I chop it while its still frozen!
The only faffy bit about this is caramelizing the onion. I suppose if you wanted to and were thinking straight, you could slice up a whole lot of onions and caramelize them, and then freeze them in small containers for later use.
Or, if it was available to you, you could use a caramelized onion chutney. Now that would be especially good. I miss all the different chutneys that were available in the UK. There are not a lot on offer here in Canada, although I suppose I could make my own.
I actually have plans to make a mango chutney next time mangos are on offer. I love mango chutney. Its one of the first things we learned how to make in Culinary College.
HOW TO MAKE HOT HAM & CHEESE SANDWICH
with bacon & caramelized onions
These really are very easy to make. Probably the most time consuming part is the caramelizing of the onions. If you are not keen you can always leave them out, but I highly recommend you do make them as they really add to the deliciousness of this tasty sandwich!
Preheat the oven to 350*F/180*C/ gas mark 4.
While the oven is preheating, melt half the butter in a small skillet. Once it begins to foam add the sliced onions and a pinch of sugar. Cook, stirring occasionally, until the onions have begun to caramelize.
Melt the remaining butter in a small dish in the microwave. Whisk in the mustard and Worcestershire sauce. Have ready a large square of aluminum foil.
Cut your bun in half through the middle, horizontally. Brush both sides of the bottom half of the bun with some of the butter/mustard mixture.
Layer as follows. ham, cheese, onions, bacon.
Brush both sides of the top half of the bun with the butter/mustard mixture. Place on top of the sandwich, cut side down.
Place into the middle of the square of foil. Bring all of the sides of the foil up to cover the bun completely and twist to close.
Place onto a small baking sheet and bake in the oven for 15 to 20 minutes, until the sandwich is heated through and the cheese has melted.
Enjoy it while its hot.
This really is a delicious sandwich. I love the combination of salty and sweet. The saltiness of the bacon and the ham, the sweetness of the caramelized onions and the swiss cheese.
If you wanted to you could use honey mustard Dijon instead of plain Dijon. That would also be incredibly tasty!
You need only add some crisp vegetable sticks on the side and you have a really decent meal. Hearty and delicious and very easy to make!
ITALIAN BAKED SANDWICH -These are so delicious and easy to make. You can make one large one, or small individuals. Tasty either way you do it! With mayonnaise, mustard, layers of Italian cold cuts and cheese. All baked together in a toasty bun. Yummilicious!
ULTIMATE MEATLOAF SANDWICH - Not just any old meatloaf sandwich but a delicious combination of slices of leftover meatloaf, browned in a skillet and tucked between slices of crusty bread with lettuce, cheese and homemade onion rings. Delicious!
BBQ CHICKEN SANDWICH - Leftover cooked chicken, heated up in some BBQ sauce and piled between layers of toasty bun with some crisp, cool and creamy coleslaw. Fabulously tasty!
Hot Ham & Cheese Sandwich with Bacon & Caramelized Onions
Yield: 1 sandwich
Author: Marie Rayner
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Quantities are for one delicious sandwich, but can be easily multiplied to feed more!
Ingredients
For one sandwich:
- 2 slices of bacon, fried until crisp (or as you desire)
- 1 small onion, peeled and thinly sliced
- pinch sugar
- 2 TBS butter, divided
- 1/2 tsp Dijon mustard
- 1/4 tsp Worcestershire sauce
- 1 fresh Kaiser roll
- 4 slices deli ham
- 2 slices deli swiss cheese
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4.
- While the oven is preheating, melt half the butter in a small skillet. Once it begins to foam add the sliced onions and a pinch of sugar. Cook, stirring occasionally, until the onions have begun to caramelize.
- Melt the remaining butter in a small dish in the microwave. Whisk in the mustard and Worcestershire sauce.
- Have ready a large square of aluminum foil.
- Cut your bun in half through the middle. Brush both sides of the bottom half of the bun with some of the butter/mustard mixture.
- Layer as follows. ham, cheese, onions, bacon.
- Brush both sides of the top half of the bun with the butter/mustard mixture. Place on top of the sandwich, cut side down.
- Place into the middle of the square of foil. Bring all of the sides of the foil up to cover the bun completely and twist to close.
- Place onto a small baking sheet and bake in the oven for 15 to 20 minutes, until the sandwich is heated through and the cheese has melted.
- Enjoy it while its hot.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it # marierayner5530
Thanks so much for visiting! Do come again!
With only 1-2 hours of feast prep consistently, you can spare innumerable hours in the kitchen during the week. Today, we’re giving you five fixings that we've prepared and a few feast prep thoughts. It's anything but difficult to consolidate these elements for definite plans that take under 5 minutes to make. They’re great to have if you don’t have nutrisystem flex snacks which we highly recommend.
Concerning good dieting, one methodology works over and over-preparing. Since when do we frequently toss our smart dieting objectives out the window? When we're occupied, correct? What's more, when that treat, cupcake, a cut of pizza or burger sounds simple, modest, and well… .simple (it bears rehashing).
Yet, imagine a scenario in which we were to disclose to you that you could dinner prep a few solid fixings in 1-2 hours on Sunday to spare time in the kitchen throughout the entire week. That's right, that is the magnificence of feast prep.
Rather than preparing a similar feast, again and again, we suggest preparing fixings over full dinners. Of course, you'll need to do more work than popping something in the stove or microwave. Yet, much of the time, we're talking under 5 minutes. Also, that is only for a little a minute ago cutting and gathering, to keep up the flavor and newness of certain produce things. Here are the top supper prep thoughts for you to spare time in the kitchen:
1. Chicken spring roll jars
Your get and-go suppers are as appealing as they are tasty with these bricklayer container noodles (you could likewise place them in different holders, however like this is more enjoyable).
With fiery chicken on the base, rice vermicelli on top, and new veggies sandwiched in the middle of; they’re a more beneficial and refreshing option than seared spring rolls. These Quick and Easy Chicken Spring Roll Jars are the ideal snatch and go lunch. Amass the noodles, ground chicken, and veggies early and include a little sweet bean stew sauce for some kick!
These spring move containers are such an innovative method to pack your snacks for the week, and the fixing list is generally easy for sure! To make the boxes lower in calories, we're utilizing ground chicken rather than ground pork, and the sweet stew sauce is so natural to include yet packs a massive amount of flavor!
2. Spicy Peanut Chicken Wraps
These simple, nut chicken wraps are a straightforward and sound lunch formula, yet they're delightful whenever of day. Soft flour tortillas are loaded up with prepared chicken, crunchy coleslaw, and peanuts with a somewhat zesty, handcrafted sauce.
In any event, tallying an opportunity to cook the chicken, this formula meets up quickly level. Fold the destroyed meat into tortillas alongside broccoli slaw and a sriracha-spiced nut sauce and scratch off four snacks from your plan for the day this week.
3. Green Bean Turkey Skillet
Short on schedule and goods? Go to this five-fixing skillet supper to spare hours in the not so distant future. Solidified green beans, bumped salsa, and paprika-garlic-basil salt jazz up the ground turkey. This flavorful, low-carb, and one-container Ground Turkey Skillet with Green Beans Recipe is unquestionably a simple-to-make and delicious feast for your family supper.
You ought to abstain from cooking ground turkey too long because it might turn out to be extremely dry. You'll know when the ground turkey is cooked thoroughly when it turns white with no pink shading.
Remember that lean ground turkey per ounce is lower in calories and immersed fat than a ground hamburger. In any case, this formula will be acceptable with either ground turkey or ground hamburger.
4. Tuna Salad
We typically whip out a jar of fish when we're right on schedule. However, make a fish serving of mixed greens ahead of time, and life gets significantly more straightforward. In this form, it's padded with new tomatoes and hard-bubbled eggs in your lunch box.
This Healthy Tuna Salad Meal Prep is one of our preferred snacks to make for the week's worth; you can make this with chicken. We’ve created this formula twice with chicken, and it's been a success too.
It saves amazingly well in the more relaxed for four days. What's more, it's a unique mix of flavors I don't become weary of, even following four days of it. So in case you're the sort of individual which snacks are a battle now and then, we realize you're going to adore this one.
5. Tofu burrito bowl
Adding tofu to a burrito bowls is more delicious and more beneficial, and there's nothing more needed than 15 minutes to make. Score! Also, since the formula makes enough for five dinners, the expense per feast is only a small amount of what you'll pay at a cheap food joint.
You disintegrate the tofu, season it up, sauté it for few moments, and partition it into your preferred compartment. Top with the entirety of the best things – like avocado and onion and salsa. Furthermore, that is it. You're finished! We're talking 15 minutes from beginning to end, and your cooler is supplied with sound snacks for the week. Blast.
The best part about these "bowls?" You can transform them into tacos or wraps – even collard wraps to keep it light! You can eat them with tortilla chips. You can wear them a la Chipotle burrito bowl. This formula is a side project of my morning meal tofu bowls, yet unique regarding flavor. In case you're searching for a morning meal feast prep alternative; however, I energetically suggest it.
Any way you eat them, they're 100% heavenly and a terrific option in contrast to meat-based feast prep—no objecting with chicken, no tidying up the wreck, faster to cook, and more generally. Also, setting aside cash is one of the principal advantages of supper prep, so it just bodes well.
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